Keep in mind that Choux Paste can be temperamental. I find making the shells on a day without humidity, helps to make them the best. Be careful NOT to burn the paste as you add flour in the next step.

2

To begin, preheat oven to 375 degrees.
In a saucepan melt 1/2 c butter, add salt and water. Bring to a boil. Immediately put heat to low, I even raise the pan off unit if seems too hot. Add flour and beat with a wooden spoon to form a soft ball of dough. Cool away from heat for 1 minute. Add eggs, ONE AT A TIME, beating into the dough. May seem lumpy but keep beating until a smooth creamy paste results.

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Grease a large cookie sheet lightly, and drop 1/4 c of paste 1-2" apart. Cool slightly, and shape into eclair shell.
Bake 40 minutes, cut a small slit into the side of each shell (releases the moisture inside the shell) and continue baking 8-10 minutes until golden brown.
Cool on a wire rack.